Langos

Langos is a traditional Hungarian dish, often described as a type of fried bread. The name 'Langos' derives from 'lang', the Hungarian word for flame.

History

The origins of Langos can be traced back to the Turkic tribes that inhabited Hungary in the 9th century. The dish was traditionally baked in brick ovens and was a staple food for the nomadic tribes. Over time, the method of preparation evolved, and by the 14th century, Langos was being deep-fried, which is the most common method of preparation today.

Preparation

Langos is made from a dough consisting of water, flour, yeast, and salt. The dough is left to rise before being flattened and deep-fried. The result is a golden, crispy exterior with a soft, chewy interior.

Traditionally, Langos is served hot and is often rubbed with a clove of garlic or brushed with melted butter. It can be topped with a variety of ingredients, including cheese, sour cream, ham, or even jam. However, the traditional Hungarian topping is a combination of cheese, sour cream, and garlic.

Variations

There are several regional variations of Langos. In Slovakia, for example, a similar dish known as Lokše is made from potato dough. In Turkey, a dish called Lahmacun is similar to Langos but is topped with minced meat, vegetables, and herbs.

Cultural Significance

Langos is a popular street food in Hungary and is often sold at fairs and carnivals. It is also commonly served at Christmas markets and other festive events. Despite its humble origins, Langos has gained international recognition and is now enjoyed in many countries around the world.

See Also

• Hungarian cuisine
• Fried dough
• Street food

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